Saturday, December 17, 2011

Eggplant Parmesan

I feel like I haven't posted many recipes lately.  That's because the stuff I've been making for dinner has been a little meh.  The usual stuff has made appearances... stir-fry with tofu, salads with sauteed chicken, breakfast-for-dinner omelets.... but nothing that has required a recipe.  Until last night.  I found eggplants at Whole Foods that were grown in Georgia and that's about as closely grown to Massachusetts as we're going to get at this time of year so Eggplant Parmesan it was!

I used this recipe and found it to be pretty easy and pretty good and pretty healthy.  Here's the thing.  It tells you to cut the eggplant but to leave the skin on.  Once baked, the skin was still a little tough and the dish may have been better without it.  Also, you may be tempted to add more red pepper flakes as a half teaspoon just doesn't seem like enough.  Don't.  It really is enough.  I may or may not have doubled the red pepper flakes thinking it wasn't enough and it may or may not have been a teensy bit too spicy.  Just some words of advice. 

Do you find eggplant difficult to cook?  I totally do.  I can't seem to get the right consistency between the gushy middle and the tough outer skin.  Mind-boggling.

1 comment:

  1. That looks and sounds so delicious right now. Eggplant can be tricky. It's one of those items I purchase on occasion, but then the idea of them doesn't sound too great so they sit in my produce bin until they're well past their prime.

    There's this really great Asian tapas place called Pipa over near the Rose Park area that has one of the best dishes I've ever had. It's called Aubergine Stacks and it's little sticks of eggplant and tofu flash-fried with a savory black bean sauce. So good I think I'm going to try to talk Devon into going there on a date night this week.


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